PETRE SE PATTIES
500 g maalvleis
3 snye brood, maak krummels daarvan
sout en gemaalde peper, na smaak
bietjie fyn naeltjies
bietjie fyn neutmuskaat
1 eetlepel worcestersous
1 eetlepel blatjang
¼ ui fyngekap
1 eier

Meng alles saam en vorm patties. Maak gaar tot persoonlike voorkeur.
FOTO en RESEP: Petré van Jaarsveld

ELIZE’S “INSANITY” BURGER
By brushing these burgers with mustard and Tabasco Chipotle sauce as they cook, you end up with an incredible gnarly layer of seasoning
800 g minced chuck steak
olive oil
1 large red/white onion
1 splash of white wine vinegar
2 large gherkins
4 sesame-topped brioche burger buns
4-8 rashers of smoked streaky bacon (optional)
4 teaspoons American mustard

Tabasco sauce
4 thin slices of cheese
4 teaspoons tomato ketchup
For the burger sauce:
¼ of an iceberg lettuce
2 heaped tablespoons mayonnaise
1 heaped tablespoon tomato ketchup
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon brandy
4 Fried eggs.

For the best burger, go to your butcher’s and ask them to mince 800g of chuck steak for you. This cut has a really good balance of fat and flavoursome meat.
Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2 cm wider than your buns.
Place on an oiled plate and chill in the fridge.
Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns.
Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
Pat your burgers with oil and season them with salt and pepper.
Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco.
After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese.
Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it.
At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
Repeat with the remaining two burgers.
To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins.
Rub the bun top with a teaspoon of ketchup, then gently press together.
As the burger rests and egg, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.
Recipe and photo: Elize de Kock

JAQUES BURGER PATTIES
I make my own burgers for the Braai! Today it was
1½ kg pork mince
1½ kg lean beef mince
4 finely chopped onions
½ cup tomato sauce
¼ chutney
¼ cup sweet mustard sauce
spices to taste

Mix all the ingrediets together, vorm your patties, put in the freezer until you are going to braai them.
Yielded 16 x 200g patties!
Baste with your favorite basting sauce whilst braaing.
Recipe and photo:  Jaques Pretorius

EIERVRUG EN “HASHBROWN” BURGER
1 eiervrug, in skywe gesny
sout en peper volgens smaak
tamatie, in skywe gesny
gerasperde kaas
basilliekruid, vars of gedoog
aartappelkoekies (hashbrowns), tuisgemaak of gekoop
spek
olie vir panbraai

Voorverhit die oond tot 190ºC.
Plaas die eiervrugskywe in ‘n voorbereide bakplaat, sprinkel sout en peper oor die eiervrug na smaak.
Plaas ‘n skyfie tamatie op elke eiervrugskyf en sprinkel die kaas en basilliekruid bo-op die tamatie.
Plaas die bakplaat met die eiervrugskywe in die voorverhitte oond en bak vir 25 minute.
Braai die “hashbrowns” in ‘n pan met olie op die stoof tot gaar, verwyder en plaas eenkant.
Braai die spek in dieselfde pan tot gaar en bros.
Vir opdien, plaas ‘n hashbrown op die bord, gevolg deur die gebakte eiervrugskywe en laastens die gebraaide spek bo-op.
Nota:  Kan ‘n sous van eie keuse saam met die burger bedien.
Foto en resep:  Rianca Kruis

VARKWORSIE HAMBURGER
Die resep lewer 6 hamburgers
Vleis koekies
4 varkworsies, vleis uit die derm gedruk
1 ui, gekap
2 wortels, fyn gerasper
10 ml (2 teelepels) tiemieblaartjies
1 5 ml (1 eetlepel) blatjang
sout en peper na smaak

Hamburger
6 hamburgerbroodrolletjies, gehalveer
paar jong spinasieblare
2 piesangs, in die lengte in die helfte deurgesny
soetbrandrissiesous koljanderblare vir oorsprinkel
Voorverhit die oond tot 180°C.

Vleiskoekies:
Meng al die bestanddele vir die vleiskoekies liggies maar deeglik en vorm 6 koekies. Laat 20 minute verkoel.
Braai in ’n verhitte pan tot alkant bruin, sit op ’n bakplaat en bak nog sowat 10 minute in die oond tot gaar.
Hamburger:
Rooster die broodrolletjies liggies indien verkies.
Pak spinasieblare op elke broodrolletjie.
Plaas die vleiskoekie bo-op en pak piesangskywe bo-op.
Giet die brandrissiesous oor en sprinkel die koljanderblare oor.
Resep geplaas deur Miemsie De Klerk

LESDEE’S OSTRICH BUNLESS BURGER
The base is roasted cauliflower, shredded lettuce, ostrich patty, tomato, pineapple, brown mushroom and caramelized onion, topped with avo slices.
Roasted cauli or as we call it “cauliflower steaks” –
Slice cauliflower into rounds, drizzle with olive oil, sprinkle cumin powder, rub into cauli (both sides). Preheat oven to 180 ºC. Roast on a lightly oiled baking tray for 5 min, turn roast for another 5 min. It’s delicious grilled on the braai as well.
Source: I tweaked this recipe but original recipe was from detoxdiy.com, my own photos.
Photo: Lesdee Gloak Bam

BAM BURGERS, SPUD WEDGES AND ONION RINGS
Friday night supper.
For the burgers:
Panini rolls halved and lightly toasted
lettuce
tomato
fried mushroom
onion
slices of avocado
pineapple
gherkin
grated cheese
ostrich meat patty
Spread the toasted Panini with hot mustard and layer the toppings onto one ½ of the roll, ending with the ostrich patty that has been fried in a drop of coconut oil and balsamic vinegar. Top with the 2nd ½ of the Panini.
Potato wedges:
Boil potatoes until soft. Peel and cut the potatoes into wedges. Shallow fry the wedges in a pan with hot oil until crispy. Drain the fried wedges on a paper towel and season to taste(I used Cajun spice and salt).
Onion rings:
Mix equal parts self-raising flour and beer in a bowl until smooth. Refrigerate the batter for ½ hour before use. (I used 1 cup self-raising flour and 1 cup beer for 1 very large onion) Slice an onion into rings, season with paprika and salt, dip into batter and fry in hot oil for a few minutes, turning halfway until crispy. Drain on a paper towel. Serve immediately, otherwise they become soft. (This batter can be used for fish as well)
Unfortunately I’m unable to quote original source for the wedges and onion rings as they are recipes I’ve used over the years (forgotten where I got them). The burger is my own concoction, I use what I had in my fridge at the time.
Recipe tested and photo: Lesdee Gloak Bam

TORNADO SPECIAL
Vanaand in afwagting op die groot storm het ek iets spesiaals aanmekaar geslaan..sommer die kop laat loop en sjoe…
1 groot franse brood
2 gebraaide uie
2 groot tenderised steak vooraf in jimmysous laat le
1 koppie gerasperde cheddar kaas
1 kpooie gerasperd mozarella kaas
gesmalte botter met garlic en pietersielie in
Braai uie vooraf. Pan braai jou steak met sout en peper ek gebruik botter om in te braai daar sal so sousie vorm van die jimmy sous. Sny broodjie oop soos burger. Smeer van die jimmy sous aan beide kante binne. Strooi lekker baie mozarella plaas steak bo op sprinkel nou cheddar kaas skep uie op en sprinkel weer mozarella. Maak nou toe en smeer lekker met garlic botter vou toe in foelie en plaas in warm oond vir 15 min vou foelie oop en grill van bo af tot goudbruin. Sny in skywe en bedien saam chips.
foto en resep:  Zorana Zee Vd Berg

JOHAN SE SMAAKLIK HOENDER MAGIE EN -HARTJIE BURGER PATTIE
1 kg hoender magie en hartjies gemaal
burger spices en bindmiddel van jou keuse  (Eier en meel of wat jy verkies).
Grill in oond of bak in pan  tot gaar.
Bou ‘n hamburger soos jy van hom hom met hierdie lekker pattie.
Bron en Foto: Johan Röntgen

“MAC AND CHEESE” BURGER
Ek het Mac and Cheese burger gemaak.. die “buns” is mac and cheese.. ek’t ‘n video gesien met die resep en dit gevolg, sal dit nou vir julle share* het sommer crumbled mushrooms by gemaak*
1 pak pasta skulpies
2 eetlepels koekmeel
3 eetlepels butter
2 koppios melk
2 koppies room
4 koppies kaas
Sout
Peper
4 eiers geskei
Kellogg’s krummels
Meel
Kook olie vir diepbraai
Burger patty’s
Bacon
Uie
Blaarslaai
Tamatie
Kook pasta tot sag en dreineer.
Smelt botter in pot, gooi meel by.
Gooi nou melk en room by.
Kook tot dit effe verdik het.
Gooi peper en sout na smaak in.
Sit plaat af, gooi kaas in en roer tot dit gesmelt is.
Gooi oor pasta en roer goed deur.
Gooi pasta uit op bakplaat en versprei eweredig. (grootterige bakplaat)
Sit nou in diepvries vir teminste n halfuur of tot gestol.
Druk nou sirkels uit (ek het 12 uitgedruk gekry, hang af van grootte van sirkels)
Rol die “buns” in meel dan eierwit en dan in die krummels.
Braai in olie tot goud bruin en sit op kombuis papier.
Maak patties en bacon gaar.
Bou nou die burger met blaarslaai, patty, tamatie, uie en bacon.
Geniet.
Myburgh Streicher van Zyl
Foto en resep: Marlé Brits
2de Foto: Benhet Nieuwenhuis